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Milanese Rice

I like to make this rice, a baked “risotto” to accompany Osso Bucco. It’s not the usual cooked on top of the stove, stirring almost constantly, so it does make things a little easier for the cook. However, feel free to change it up & do it the traditional way! I love the saffron in the rice. When buying saffron, make sure you buy the “threads” and not powdered. Spain’s saffron is excellent & if you can get it so is the saffron from San Gimignano in Italy. I like to use Parmigiano but Grana Padano will also be very good.

Add the saffron to the wine & set aside. Bring the chicken broth & keep warm. In an ovenproof pot, melt the butter with the EVO over medium to medium-low heat until hot. Add the minced onion & sauté until transparent, approximately 8 minutes. Add the minced garlic & stir for a minute, then add the rice & stir until it is coated with the butter & oil and the very tips of the rice grains begin to look transparent. Add the wine, stirring for a moment, followed by the broth, bay leaf, salt & pepper. Fit a piece of tin foil over the pot & top with the lid. Place in the oven and cook without looking, for 20 minutes; check & if the rice is still slightly creamy, it will be done. If not, replace foil & lid and return to the oven for a further 5 minutes. Remove from the oven, stir in the 2 Tbsp. butter and 2 Tbsp. Parmigiano-Reggiano.